EP2111119A1 - Verfahren zur verringerung der keimzahl in einer schokolademasse - Google Patents
Verfahren zur verringerung der keimzahl in einer schokolademasseInfo
- Publication number
- EP2111119A1 EP2111119A1 EP07845287A EP07845287A EP2111119A1 EP 2111119 A1 EP2111119 A1 EP 2111119A1 EP 07845287 A EP07845287 A EP 07845287A EP 07845287 A EP07845287 A EP 07845287A EP 2111119 A1 EP2111119 A1 EP 2111119A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- container
- chocolate mass
- overpressure
- pressure
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000000034 method Methods 0.000 title claims abstract description 21
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 20
- 230000000813 microbial effect Effects 0.000 title abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims abstract description 3
- 238000001816 cooling Methods 0.000 claims abstract 2
- 238000007872 degassing Methods 0.000 claims abstract 2
- 241000894006 Bacteria Species 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 2
- 244000299461 Theobroma cacao Species 0.000 description 16
- 235000009470 Theobroma cacao Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000021056 liquid food Nutrition 0.000 description 2
- 230000002238 attenuated effect Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
- 235000019868 cocoa butter Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000007669 thermal treatment Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/02—Preliminary treatment, e.g. fermentation of cocoa
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
Definitions
- the invention relates to a method for reducing the germ count in a chocolate mass.
- DE-Al 31 111 352 describes a method for the mechanical / thermal treatment of fluid masses, especially cocoa masses, according to which the mass is treated under pressure in a stoichiometric reactor, wherein also a water supply to the cocoa mass can take place.
- EP 0 974 275 B1 discloses a process for sterilizing a foodstuff solid at room temperature by the following process steps:
- the object of the present invention is to provide a method with which the bacterial count in a chocolate mass can be reduced without additional expenditure on apparatus.
- the method according to the invention for reducing the germ count in a chocolate mass is preferably carried out as follows:
- a chocolate mass already delivered in liquid form (temperature about 50 ° C) is presented in a conventional cylindrical container with an agitator for the treatment of chocolate masses. Approximately 4% water (based on the chocolate mass) are added at a temperature of also about 40-50 ° C.
- the container is closed and the mixture is heated with constant stirring to a target temperature of about 105 ° C to 110 ° C.
- the head space of the container is attenuated in a known manner.
- the steam inlet is located about 80 cm above the chocolate / water mixture and is flush with the container dome. There is no steam introduced into the chocolate mass.
- an overpressure of about 1.5 to 2.0 bar is built up in the container.
- the pressure in the container is suddenly released by approx. 0.5 bar and then raised to the original overpressure.
- the duration of both relaxation and repressurization is in the range of seconds.
- the pressure release causes the spontaneous formation of water vapor and the uniform penetration of the same in the chocolate mass. Depending on the type of chocolate mass, this process is carried out once or repeated up to four or five times. The mixture is then cooled to about 55 ° C and removed by applying a vacuum of residual water.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biotechnology (AREA)
- Confectionery (AREA)
Abstract
Description
Claims
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PL07845287T PL2111119T3 (pl) | 2006-12-13 | 2007-12-10 | Sposób zmniejszania liczby drobnoustrojów w masie czekoladowej |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AT0205906A AT503031B1 (de) | 2006-12-13 | 2006-12-13 | Verfahren zur verringerung der keimzahl in einer schokolademasse |
PCT/AT2007/000558 WO2008070888A1 (de) | 2006-12-13 | 2007-12-10 | Verfahren zur verringerung der keimzahl in einer schokolademasse |
Publications (2)
Publication Number | Publication Date |
---|---|
EP2111119A1 true EP2111119A1 (de) | 2009-10-28 |
EP2111119B1 EP2111119B1 (de) | 2015-10-21 |
Family
ID=38198963
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP07845287.7A Active EP2111119B1 (de) | 2006-12-13 | 2007-12-10 | Verfahren zur verringerung der keimzahl in einer schokolademasse |
Country Status (10)
Country | Link |
---|---|
US (1) | US8435585B2 (de) |
EP (1) | EP2111119B1 (de) |
AT (1) | AT503031B1 (de) |
CA (1) | CA2673007C (de) |
ES (1) | ES2559415T3 (de) |
MX (1) | MX2009006287A (de) |
PL (1) | PL2111119T3 (de) |
RU (1) | RU2446697C2 (de) |
UA (1) | UA96172C2 (de) |
WO (1) | WO2008070888A1 (de) |
Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2016057939A2 (en) | 2014-10-09 | 2016-04-14 | Trade Secret Chocolates | Systems and methods for distributing and dispensing chocolate |
US11064712B2 (en) | 2014-10-09 | 2021-07-20 | Trade Secret Chocolates | Systems and methods for distributing and dispensing chocolate |
US10993457B2 (en) | 2014-10-09 | 2021-05-04 | Trade Secret Chocolates | Systems and methods for distributing and dispensing chocolate |
US10952454B2 (en) | 2014-10-09 | 2021-03-23 | Trade Secret Chocolates | Systems and methods for distributing and dispensing chocolate |
US11224233B2 (en) | 2015-10-09 | 2022-01-18 | Trade Secret Chocolates | Systems and methods for distributing and dispensing chocolate |
Family Cites Families (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2147184A (en) * | 1935-03-27 | 1939-02-14 | Boggild & Jacobsen | Process and machine for treatment of semiliquid or plastic substances, especially chocolate |
US2401077A (en) * | 1943-01-11 | 1946-05-28 | Robert A Johnston Company | Method of sterilizing liquids |
US3671273A (en) * | 1968-05-20 | 1972-06-20 | Alec C Gunter | Apparatus for preparing a cocoa concentrate |
US3913290A (en) | 1974-03-25 | 1975-10-21 | Avco Corp | Fire insulation edge reinforcements for structural members |
EP0063163B1 (de) * | 1981-03-21 | 1986-01-29 | Luwa Aktiengesellschaft | Verfahren und Einrichtung zur Sterilisation von zerkleinerten, ölhaltigen Fruchtkernen wie Kakaomassen, Erdnuss-, Nuss-oder Sojapasten und dergl. |
DE3111352A1 (de) * | 1981-03-23 | 1982-09-30 | Maschinenfabrik J.S. Petzholdt GmbH + Co, 6000 Frankfurt | Verfahren und einrichtung zur mechanisch/thermischen behandlung einschliesslich sterilisation bzw. pasteurisation fluider massen |
DE19612957A1 (de) * | 1996-04-01 | 1997-10-02 | Lehmann Maschf F B | Verfahren zur kontinuierlichen Veredelung insbesondere von Kakaomassen |
DE19832415A1 (de) * | 1998-07-18 | 2000-01-27 | Franz Zentis Gmbh & Co Kg | Verfahren zur Sterilisation |
US6017572A (en) * | 1998-09-17 | 2000-01-25 | Meyer; Richard S. | Ultra high pressure, high temperature food preservation process |
DE10107124A1 (de) * | 2001-02-15 | 2002-09-12 | Wild Gmbh & Co Kg Rudolf | Vorrichtung und Verfahren zum Herstellen von Partikeln aus einer Lebensmittel-Masse, insbesondere einer Schokoladenmasse |
-
2006
- 2006-12-13 AT AT0205906A patent/AT503031B1/de not_active IP Right Cessation
-
2007
- 2007-12-10 RU RU2009126556/13A patent/RU2446697C2/ru active
- 2007-12-10 CA CA2673007A patent/CA2673007C/en active Active
- 2007-12-10 PL PL07845287T patent/PL2111119T3/pl unknown
- 2007-12-10 ES ES07845287.7T patent/ES2559415T3/es active Active
- 2007-12-10 EP EP07845287.7A patent/EP2111119B1/de active Active
- 2007-12-10 WO PCT/AT2007/000558 patent/WO2008070888A1/de active Application Filing
- 2007-12-10 UA UAA200907124A patent/UA96172C2/ru unknown
- 2007-12-10 MX MX2009006287A patent/MX2009006287A/es active IP Right Grant
- 2007-12-10 US US12/517,496 patent/US8435585B2/en active Active
Non-Patent Citations (1)
Title |
---|
See references of WO2008070888A1 * |
Also Published As
Publication number | Publication date |
---|---|
RU2446697C2 (ru) | 2012-04-10 |
AT503031A4 (de) | 2007-07-15 |
PL2111119T3 (pl) | 2016-01-29 |
EP2111119B1 (de) | 2015-10-21 |
US8435585B2 (en) | 2013-05-07 |
MX2009006287A (es) | 2009-12-14 |
AT503031B1 (de) | 2007-07-15 |
ES2559415T3 (es) | 2016-02-12 |
UA96172C2 (ru) | 2011-10-10 |
RU2009126556A (ru) | 2011-01-20 |
CA2673007C (en) | 2012-01-31 |
US20100068365A1 (en) | 2010-03-18 |
CA2673007A1 (en) | 2008-06-19 |
WO2008070888A1 (de) | 2008-06-19 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
EP2111119B1 (de) | Verfahren zur verringerung der keimzahl in einer schokolademasse | |
EP2166886B1 (de) | Verfahren zur oberflächen-pasteurisation und -sterilisation von lebensmittelstücken | |
EP3582639B1 (de) | Verfahren und vorrichtung zur behandlung von schalenfrüchten, insbesondere zur herstellung von schalenfrüchten mit verbesserten schäleigenschaften | |
DE102006043338A1 (de) | Verfahren und Vorrichtung zur Herstellung von Produkten aus Fruchtmasse | |
DD207328A1 (de) | Verfahren und einrichtung zur mechanisch/thermischen behandlung einschliesslich sterilisation bzw. pasteurisation fluider massen | |
CH686546A5 (de) | Verfahren zum Entkeimen und Trocknen von rohen Kakaobohnen oder Kakaokernbruch. | |
WO2009127728A2 (de) | Verfahren und vorrichtung zum behandeln von kakaokernen und kakaokernteilen | |
DE2348418A1 (de) | Verfahren zum sterilisieren, insbesondere von lebensmittel enthaltenden behaeltern, und anlage zur durchfuehrung des verfahrens | |
DE3111352A1 (de) | Verfahren und einrichtung zur mechanisch/thermischen behandlung einschliesslich sterilisation bzw. pasteurisation fluider massen | |
EP0974275B1 (de) | Verfahren zur Sterilisation | |
DE3331445C2 (de) | Verfahren zur Herstellung von sterilisierter und veredelter Kakaomasse und von Milchschokolade unter Verwendung der Kakaomasse | |
DE2031822A1 (en) | Tinned meat/sausages - in cans heat sterilised in vibrating rotatable container | |
DE3310718C2 (de) | Verfahren zur Entkeimung von mikrobiell kontaminierten Materialien | |
DE3417125A1 (de) | Verfahren und vorrichtung zur reduzierung der gesamtkeimzahl bei oel- und/oder fetthaltigen trockenfruechten | |
DE3406370A1 (de) | Verfahren zum behandeln von schalenfruechten | |
DE957515C (de) | Verfahren zur Kurzzeit-Waermebehandlung von Fluessigkeiten | |
DE1020554B (de) | Verfahren zur Fermentierung von Tabak | |
DE531181C (de) | Verfahren und Vorrichtung zur Konservierung Protein enthaltender Stoffe | |
DE102019202549A1 (de) | Vorrichtung und Verfahren zum Bereitstellen eines sterilisierten oder pasteurisierten flüssigen Lebensmittels | |
AT49955B (de) | Verfahren zur Konservierung von Holz u. dgl. | |
AT17464B (de) | Verfahren zur Herstellung alkoholfreier Getränke. | |
DE462923C (de) | Verfahren zum Konservieren von Gruenfutter | |
DE102010035316B4 (de) | Verfahren zur Behandlung von Biomasse für die Biovergärung | |
DE1492792A1 (de) | Verfahren zum Sterilisieren von Kaese | |
DE904812C (de) | Verfahren zur Gewinnung von antibiotisch wisrkenden Stoffen |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PUAI | Public reference made under article 153(3) epc to a published international application that has entered the european phase |
Free format text: ORIGINAL CODE: 0009012 |
|
17P | Request for examination filed |
Effective date: 20090602 |
|
AK | Designated contracting states |
Kind code of ref document: A1 Designated state(s): AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IS IT LI LT LU LV MC MT NL PL PT RO SE SI SK TR |
|
DAX | Request for extension of the european patent (deleted) | ||
GRAP | Despatch of communication of intention to grant a patent |
Free format text: ORIGINAL CODE: EPIDOSNIGR1 |
|
INTG | Intention to grant announced |
Effective date: 20150605 |
|
GRAS | Grant fee paid |
Free format text: ORIGINAL CODE: EPIDOSNIGR3 |
|
GRAA | (expected) grant |
Free format text: ORIGINAL CODE: 0009210 |
|
RAP1 | Party data changed (applicant data changed or rights of an application transferred) |
Owner name: AGRANA BETEILIGUNGS- AKTIENGESELLSCHAFT |
|
AK | Designated contracting states |
Kind code of ref document: B1 Designated state(s): AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IS IT LI LT LU LV MC MT NL PL PT RO SE SI SK TR |
|
REG | Reference to a national code |
Ref country code: GB Ref legal event code: FG4D Free format text: NOT ENGLISH |
|
REG | Reference to a national code |
Ref country code: CH Ref legal event code: EP |
|
REG | Reference to a national code |
Ref country code: AT Ref legal event code: REF Ref document number: 755951 Country of ref document: AT Kind code of ref document: T Effective date: 20151115 |
|
REG | Reference to a national code |
Ref country code: IE Ref legal event code: FG4D Free format text: LANGUAGE OF EP DOCUMENT: GERMAN |
|
REG | Reference to a national code |
Ref country code: DE Ref legal event code: R096 Ref document number: 502007014336 Country of ref document: DE |
|
REG | Reference to a national code |
Ref country code: FR Ref legal event code: PLFP Year of fee payment: 9 |
|
REG | Reference to a national code |
Ref country code: ES Ref legal event code: FG2A Ref document number: 2559415 Country of ref document: ES Kind code of ref document: T3 Effective date: 20160212 |
|
REG | Reference to a national code |
Ref country code: LT Ref legal event code: MG4D |
|
REG | Reference to a national code |
Ref country code: NL Ref legal event code: FP |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: IS Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20160221 Ref country code: LT Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20151021 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: PT Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20160222 Ref country code: GR Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20160122 Ref country code: BE Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 20151231 Ref country code: SE Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20151021 Ref country code: FI Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20151021 Ref country code: LV Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20151021 |
|
REG | Reference to a national code |
Ref country code: DE Ref legal event code: R097 Ref document number: 502007014336 Country of ref document: DE |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: LU Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20151210 Ref country code: MC Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20151021 Ref country code: CZ Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20151021 |
|
REG | Reference to a national code |
Ref country code: CH Ref legal event code: PL |
|
PLBE | No opposition filed within time limit |
Free format text: ORIGINAL CODE: 0009261 |
|
STAA | Information on the status of an ep patent application or granted ep patent |
Free format text: STATUS: NO OPPOSITION FILED WITHIN TIME LIMIT |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: SK Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20151021 Ref country code: DK Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20151021 Ref country code: RO Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20151021 Ref country code: EE Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20151021 |
|
REG | Reference to a national code |
Ref country code: IE Ref legal event code: MM4A |
|
26N | No opposition filed |
Effective date: 20160722 |
|
REG | Reference to a national code |
Ref country code: CH Ref legal event code: NV Representative=s name: SCHMAUDER AND PARTNER AG PATENT- UND MARKENANW, CH Ref country code: CH Ref legal event code: AECN |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: IE Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 20151210 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: SI Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20151021 |
|
REG | Reference to a national code |
Ref country code: FR Ref legal event code: PLFP Year of fee payment: 10 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: HU Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT; INVALID AB INITIO Effective date: 20071210 Ref country code: BG Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20151021 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: CY Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20151021 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: MT Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20151021 Ref country code: TR Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20151021 |
|
REG | Reference to a national code |
Ref country code: FR Ref legal event code: PLFP Year of fee payment: 11 |
|
P01 | Opt-out of the competence of the unified patent court (upc) registered |
Effective date: 20230516 |
|
PGFP | Annual fee paid to national office [announced via postgrant information from national office to epo] |
Ref country code: GB Payment date: 20231220 Year of fee payment: 17 |
|
PGFP | Annual fee paid to national office [announced via postgrant information from national office to epo] |
Ref country code: NL Payment date: 20231219 Year of fee payment: 17 Ref country code: FR Payment date: 20231219 Year of fee payment: 17 Ref country code: DE Payment date: 20231214 Year of fee payment: 17 Ref country code: AT Payment date: 20231108 Year of fee payment: 17 |
|
PGFP | Annual fee paid to national office [announced via postgrant information from national office to epo] |
Ref country code: PL Payment date: 20231127 Year of fee payment: 17 |
|
PGFP | Annual fee paid to national office [announced via postgrant information from national office to epo] |
Ref country code: ES Payment date: 20240118 Year of fee payment: 17 |
|
PGFP | Annual fee paid to national office [announced via postgrant information from national office to epo] |
Ref country code: CH Payment date: 20240110 Year of fee payment: 17 |
|
PGFP | Annual fee paid to national office [announced via postgrant information from national office to epo] |
Ref country code: IT Payment date: 20231229 Year of fee payment: 17 |